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1. Prepare the Stuffed Squid:
Start by cleaning the squid. Remove the tentacles and inner parts. You can also pull out the cartilage (the “quill”) and gently wash the squid bodies under cold water. Set them aside to drain.
If your squid still has the skin on, you can leave it on for extra flavor, but you can also remove it if you prefer a cleaner look.
Chop the squid tentacles into small pieces, as they will be part of the stuffing.
2. Make the Stuffing:
In a medium-sized bowl, combine the breadcrumbs, minced garlic, chopped parsley, basil, Parmesan cheese, pine nuts (if using), lemon zest, and salt and pepper to taste.
Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the chopped squid tentacles and cook for 2-3 minutes, just to slightly brown them and enhance their flavor.
Add the cooked tentacles to the breadcrumb mixture and toss everything together. If the mixture seems too dry, add a little drizzle of olive oil or a splash of white wine to moisten it.
Stuff each squid tube with this mixture, being careful not to overfill them, as the filling should be snug but not packed too tightly. Use toothpicks to secure the open ends of the squid tubes.
3. Prepare the Tomato Sauce:
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